Fruitcake Cookies

Fruitcake Cookies

Ingredients:

1

Cup

Butter, softened

1-1/2

Cup

Sugar

2

 

Eggs

2-1/2

Cup

All-purpose flour

Teaspoon

Salt

1

Teaspoon

Baking soda

1

Teaspoon

Ground cinnamon

2

8 ounce

Packages chopped pitted dates

3

Cups

Chopped pecans

1

8 ounce

Package candied pineapple, chopped

1

4 ounce

Package candied red cherries, chopped

1

4 ounce

Package candied green cherries, chopped

1

4 ounce

Package candied orange rind, chopped

Directions:

Cream butter; gradually add sugar, beating until light and fluffy. Add eggs, and beat well. Combine flour, salt, baking soda and cinnamon; gradually add to creamed mixture, beating well after each addition. Stir in remaining ingredients.

Drop dough by heaping teaspoons onto lightly greased cookie sheets. Bake at 375 for 18 minutes or until lightly browned. Cool on cookie sheets for about 2 minutes and then remove to wire racks to complete cooling.

 

Yields

7 dozen

 

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